Thai green curry with monkfish

This main course cooks above sticky rice in the same steamer. Bliss.

Serves 3-4

500g boneless, skinless monkfish in 2cm chunks

175g Thai green curry paste

3 fresh limes (1 zested and squeezed, 2 for garnish)

200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained

350ml coconut cream

1⁄2 tsp salt

40g skinless fresh ginger or galangal, finely shredded

60ml fish or chicken stock

1 tbsp golden caster sugar

1 tbsp chilli oil

1 handful basil leaves

200g baby vegetables, sliced, such as green beans, carrots, pepper and cauliflower

Step 1) In a steamer-proof bowl mix the monkfish in the curry paste and add the
lime juice. Leave to stand for 20 minutes.

Step 2) Drain the rice, put into a
heatproof bowl and set into the base of a two-tier steamer containing
2cm of boiling water. Pour 800ml boiling water on to the rice. Set the
second tier in place.

Step 3) Put on the lid and cook the rice over moderate
heat for 12-15 minutes. (Times may vary for an electric steamer.)

Step 4) To the
spiced fish add the zest, coconut cream, salt, ginger, stock, sugar,
chilli oil and half the basil, torn. Stir in the vegetables. Set bowl in
the top of the steamer and cover tightly with its lid. Continue cooking
for 16-18 minutes or until the fish is hot, white and set, with the
liquid hot and creamy.

Step 5) Check that the rice is fluffy and cooked with all
liquid absorbed. (You may need to remove the curry and keep it hot
while you cook the rice until dry and sticky.) Serve the rice in small
bowls alongside bowls of curry scattered with the rest of the basil and
half a lime each for squeezing.

Recipe by Clare Ferguson

Looking for more recipe ideas? Why not try Homes & Gardens’ prawns with lemon, chill, garlic and feta dish and their chocolate brioche for dessert?

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